Black Rice Cakes

No one will believe how easy these cakes are to make. They pack a punch in flavor and presentation. A fun alternative to a traditional latke. You can prepare mixture up to 24 hours before frying and place in a sealed dish until ready to fry. You can also pre-form rice cakes, place on parchment-lined sheet, wrap in plastic wrap, freeze for up to a week, and defrost before frying.

20minDuration

15minCook Time

5minPrep Time

4 main dishes or 8 side dishesServings

Ingredients

2 cups cooked black rice

3 scallions, chopped

1 cup mushrooms, thinly sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 egg, lightly beaten

⅓
cup flour

Pinch of salt and pepper, to taste

Oil for frying

Preparation

1. Combine all ingredients.

2. Heat a few tablespoons oil in a heavy-bottomed frying pan on medium heat.

3. Make sure oil is hot enough before frying rice cakes, by placing a grain of rice in oil and making sure the oil sizzles.

4. Using an ice cream scoop or ⅓ cup measuring cup, scoop mixture into hot pan and fry until golden— about three minutes on one side and two on the other.